Vindaloo Gravy / Sauce

Saturday, April 6, 2019

I’m in a mood for food, but just not any food, food with a KICKASS taste. That to me says, Vindaloo. Tasty, spicy, FIREY. Just what I need to deal with the, it’s SPRING, it’s WINTER, it’s SUMMER, it’s a Nor’Easter and run for the hills, weather of the NorthEast in early spring.

From Wikipedia:

Vindaloo is an Indian curry dish popular in the region of Goa, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available.

Vindaloo has gained popularity outside of India, where it is almost universally featured on menus at Indian restaurants. Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard “medium (spiciness)” restaurant curry with the addition of vinegar, potatoes and chili peppers. The British variation originated from British Bangladeshi restaurants in the 1970s.

Vindaloo is one of the spiciest dishes available on menus where it is served, although some restaurants serve a tindaloo, which is a quite different dish that originated in Bangladesh.

Traditionally, vindaloo has pork, or if in Goa, fish. Given the dietary requirements of my roommates, I’ll go with veggies as the, “flavor carrier” for the gravy..